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The lox was unwrapped today. My small scale experiment was successful. The filet took the cure the same way the full side of salmon did. After the 3 days, the filet was firm and smelled like dill, and slightly sweet. The best part, I know exactly what went into to cure. No nitrates, or preservatives. Next time I’ll experiment with other flavors like lime and tequila and cilantro. We’ll see, my hubby is pretty picky 🙂